Following the two first books which I purchased at the last year´s Tiki Oasis, this is the new third volume of Kahuna Kevin`s Tiki Cocktails. The third book is in the same style as the two others, with 44 new recipes of tropical drinks to make with color photos and mixing instructions for each drink.
Within the pages of this book lies 3 years of cocktail making and there`s a lot of interesting drinks to try out, for example the “Ring of Fire” which contains Trinidad Amber rums and is garnished with a skewered red onion ring!
Or the “Pau Pau Punch” a gin based “secret” in this rum based book……which also has gin based drinks, and others that use blends of rum, whisky and even vodka spirits.
There is a cold remedy too….a hot botanical and rum elixir that cures what ailes ya! and if you`re into something special you can make Kahuna Kevin`s Black Spiced Grog Syrup and use in the “Kahuna Kevin`s Black Spiced Grog” – containing multiple and strong rums, fresh fruit juices and spice….sounds yum!
So this book contains a lot of things and I like the color photographs of the drinks and they are all beautifully garnished. The index contains “Drinks by Potency” and Ingredients in different cathegories – Rum, Liquor/Liqueur/Ale/Wine, Juice, Mixers/Soda, Syrup, Bitters, Herbs, Spices, Sugars, Garnish.
There`s 2 cocktails that contains separate associated ingredient recipes. 1 is the Black Spiced syrup and the other is a gin infusion for the Voodoo Nectar cocktail. Drinks are rated by Potency Skulls, more skulls = stronger drinks. Strongest drink has 7 skulls, or 7oz average equivalent of 80 proof spirits per drink.
And if you want a tasty island twist of the Mai Tai, there`s Kahuna Kevin`s Guava Mai Tai which looks fabulous to me….. (in the top picture)
In all there´s 44 tropical tiki libations, enough to keep you fortified for a long time! the drinks are all over the spectrum, tropical, spirit forward, spicy, bitter, sweet and blends of multiple profiles. Focus is on higher end spirits, fresh ingredients, cane based sweeteners, for top quality cocktails.
So I wanted to try a drink or two from this book and here they are, and since I didn`t have all ingredients or garnishes I subbed some rums and used what garnishes I had on hand, and the drinks turned out very tasty!
The Third Dilemma
This drink turned out very nice and rummy/spicy but also fruity. The next drink I tried is called “Escape Pod” which is a yummy cocoction of Coconut juice/water, dark rum, lime and other tasty, spicy ingredients topped with fragrant cinnamon bark….
You will find the recipes in the book….
The book was launched earlier in july and can be purchased at www.KahunaKevin.com (main website, all books on sale from Aug 1 to Aug 16th to celebrate Tiki Oasis)
And Aloha and Mahalo to Jeanne Catahula Vidrine for lending me tiki glasses and stuff for this post since i`m not at home! and thanks New Orleans for producing such nice giant Gardenia flower bushes…. perfect for tiki drink garnish… 🙂
It`s fun at the Tales! so many tastings, so much to try and so many events and parties…..well you can only do so much…..and you will STILL be uber busy…. 🙂 When I try to remember all the things that we did it all get`s a bit confusing, but here are as a sort of Tales wrap-up of a couple of the fun things we did:
House of Angostura Brand Ambassador, the one and only, Daniyel Jones, picture Laura Godel.
House of Angostura Cocktail Challenge Finals at the House of Blues!
This was a great event and with great food! The House of Angostura always takes well care of you….and this time we got to make our own roast-beef poboys…. 🙂 how cool is that!? then try and vote for the contestants drinks. My favorite drink was the Trinidad Cobbler made by Elizabeth Michiewicz and she also won! see her beautiful winning cocktail here and get the recipe to both the cobbler and her other drink, “The Lost Days”!
The House of Angostura also won the Spirited Awards cathegory for Best New Spirit or Cocktail Ingredient!! with their latest product the Amaro di Angostura! a product I have tried and reviewed earlier and it`s such a nice product, congrats! well deserved!
Angostura also had a pool party -“Orange is the new Black” but we did not manage to get there early unfortunately…and that was a bummer because I really wanted to get me on of those gorgous bath towels….oh well… and the place was so packed you could barely walk…..
And then they also had a tasting which I sadly missed because I was at a seminar….that`s the problem, there`s many things that happens at the same time…and sometimes it´s damn near impossible to pick or make it in time…
The Dynamic Duo so powerful they sprouted a third head! Get ready for a night of rum-filled misadventures when three modern masters of the exotic cocktail pour their takes on three vintage drinks from the big three: Donn Beach, Trader Vic, and Steve Crane!
With a little help from our friends at Flor De Cana, you’ll find respite from the NOLA heat inside the historic confines of Decatur Street’s own Cane & Table.
Sip on refreshing rummy libations lovingly served by Nick Detrich (co-owner, Cane & Table, bartender, and affable ginger), Paul McGee (co-owner Lost Lake Chicago, bartender, and beard connoisseur), and Martin Cate (owner Smuggler’s Cove San Francisco, plays a bartender at Tales).
The seductive sounds of bongo drums and electric drink mixers will guide you to safe haven in our rum-filled port! Come thirsty!
The Dynamic Duo`s were back this year again!
It was hot and yes we were thirsty………
The Lost Lake and the Jet pilot!
Brought to us by these hard working guys!
Bulleit Family Affair Presented by Bulleit Bourbon
Every year the Bulleit family presents a lavish tasting or dinner at the Tales and this year was no exception, the Bulleit tastings are simply NOT to miss! not only is this a nice bourbon (and rye) but it`s also a very nice family; they are really nice people.
This year they caught me by surprise though…because they had King Cake!! I didn`t expect that at all….not in the middle of the summer! but when I think about it, I remeber last year, they had Crawfish Monica….so obviously they are trying to pamper us with some of the best of the out of season things you can get here! 🙂
And did I enjoy!
But it was not just the King Cake and the grits and the everything else you could eat, it was also great cocktails served and not the least, nice people and a good time to be had!
Bulleit King Cake…
….and more King Cake…where else can you get both king cake and cheese grits on the same freakin`plate?! only at the Tales! and it made a fab breakfast 🙂
Plantation Stiggin`s Fancy Pineapple rum!
More nice tastings….refreshing cocktails from Rhum Barbancourt and then of course, the famous Stiggin`s Fancy! all these tastings everywhere….it`s one of the best things I think! that and meeting all the people but of course also the seminars.
And not only did I see a whole lotta pineapples at the Stiggin`s tasting but I also met a real pineapple man!! ;-D I don`t know how he does it…but Rocky is everywhere!
An interesting take on the Mai Tai was also presented – the “Mai Oh Mai Stiggins Fancy” based on the Trader Vic`s recipe but with a twist, containing Plantation Stiggins’ Fancy Pineapple rum, fresh lime, Ferrand Dry Curacao, salted macadamia nut syrup, and Fee`s barrel aged Whiskey bitters and then garnished with such a thing as a savory blue cheese stuffed olive!
The elusive Stiggin`s Fancy, the Plantation Pineapple rum that tastes like a dream!
Quickly we passed Rhum Barbancourt`s tasting on our way to a seminar…..but we tried a a cocktail with Rhum Barbancourt and the Pango. It was very nicely set up with beautiful tropical decor but too little time……
If the Bum had not cracked the code of the 1934 Zombie we would not have known it……
……and WHO can resist a Zombie? ………not me……….. 🙂
So here we go again with the next tiki drink challenge, the one and only, the Zombie! oh how I love that drink! and not only does it taste fabulous, it was this very drink that started the tiki craze and put Don the Beachcomber on the map! But tiki is so much more than just the drinks – which are just one piece of the puzzle that makes up the colorful and exotic “Tiki fabric” – but a very important one! and the Zombie is one of the most important of the drinks.
The Zombie is so popular that there´s even a whole book dedicated to just the Zombie, it´s history and what must be the worlds biggest collection of Zombie recipes! and in Sippin`Safari there`s a whole chapter about it´s history and how the Bum cracked the code. Because the original recipe was written in code. There´s tons of Zombie recipes out there, some good, some worse….but the best in my opinion is the original, the 1934 Zombie Punch by Donn Beach, which btw he kept tinkering with his whole life.
If you don`t know already, the Tiki drink challenges are taking place on Instagram where you post up a picture of the drink in question whether you make your own or order one at a bar! and feel free to play around! you can find all the submitted Zombies on the hashtag #zombiechallenge2015 and make sure to follow @el_nova_1 for updates.
Here`s a few recipes:
For my submissions I first picked the recipe from the 1950s at the Luau Room at Hotel Del Coronado and used rums that i had on hand:
1 oz fresh lemon juice
2 oz passion fruit juice
2 dashes orgeat syrup
1.5 oz Boston Rum (whatever that is? I replaced it with Denzien Merchant`s Reserve)
0.75 oz Gold Puerto Rican Rum (here I used Lost Spirits Polynesian Inspired Rum)
0.75 oz Martinique Rum
1 dash 151 Demerara rum (float)
1 dash Pernod (I used Herbsaint)
Shake everything except the 151 demerara with ice cubes and pour into tall glass. Float 151 demerara on top and garnish with 1/2 slice pineapple, orange slice, cocktail cherry, pineapple leaf and mint.
Let the Zombie take over…..
Saving my favorite Zombie recipe for last, the 1934 Zombie Punch by Don the Beachcomber, it´s originally served in a chimney glass but since I used that for the first drink I decided to use one of the cool mugs I have that are made by Wild Thing Creations.
Now, the 1934 Zombie Punch…..this IS a drink!
Served in a cool mug made by Wayne Hoareau, owner of Wild Thing Creations……..! recipe for the 1934 Zombie Punch below:
This weekend it was all about the Puka Punch! and that`s a nice drink using many rums so you can play around a bit with it!
The Puka Punch was made by Ray Buhen of the Tiki Ti in the 1960s (in 1961 Ray opened the Tiki Ti, now owned by Ray`s son Mike and grandson Mike Jr)
For this Challenge, I made two Puka Punches, the first one (in the picture on top of this post) was made with the recipe above but using different rums, Old New Orleans white rum, Blackwell rum and floats of demerara and blackstrap.
The second one is Puka Punch double! a wicked combination of Smith and Cross, Rougaroux Fullmoon Dark, Rhum JM agricole blanc with big rich floats of Lost Spirits Distillery 151 Cuban and Cruzan Blackstrap! to round up the#PukaPunchChallenge2015
This rum combo turned out fantastic! and the recipe is a twist of the classic one:
Puka Punch Double
2 oz fresh lime juice
2 oz mango juice
0.75 oz passion fruit syrup
0.75 oz orange honey mix
0.25 oz falernum
1 oz Smith and Cross
1 oz Rougaroux Fullmoon Dark
2 oz Rhum JM agricole blanc
Floats of equal amounts of Lost Spirits Distillery 151 Cuban and Cruzan Blackstrap, to taste
2 dashes Angostura bitters
14 oz crushed ice
Blend in blender at high speed for no more than 5 seconds and pour unstrained into a 25 oz snifter and add more crushed ice if needed. Pour the floats and don`t be shy! Garnish with 2 speared pineapple chunks and 2 maraschino cherries, two orchids and two tropical leaves.
So we`re moving into the fifth Challenge which is Lapu Lapu drinks! I really like that…
Look for the hashtag #lapulapuchallenge2015 on Instagram and make sure to follow @el_nova_1 for updates! make your own drink or order a Lapu Lapu in a tiki bar or bar and post up your picture to the #lapulapuchallenge2015 on Instagram! you might win a little something 🙂 and if you don`t you will have a lot of fun and good drinks, so it´s a win-win!
Lapu Lapus are some strong rum drinks and it is said that they bring magic and makes you “see things on the other side” – whatever that means…
Well I´m gonna find out! 🙂
The term Lapu Lapu drinks comes from a legend that for some obscure reason happened to be the name sake of the drink Chief Lapu Lapu. The name is after the Filipino chief Lapu Lapu – who defeated Magellan in 1521 (you can read about the legend in Remixed)
And how that name so many years later was used to name rum drinks served in the polynesian restaurants during the great tiki era is one more of those mysterious things that belongs to the rum soaked tiki drink world..
There´s also a Disney version of a Lapu Lapu served at the Polynesian resort in a hollowed out pineapple (like the Boo Loo) containing rums, orange juice and sour mix.
The Lapu Lapu drinks mentioned in Jeff Beachbum Berry`s Remixed are the Chief Lapu Lapu, Aku Aku Lapu and the lesser known Kikuya Lapu (all are on page 61-63 in Remixed)
These three are all different incarnations of the same drink and it´s a drink large enough to serve two people but of course they can be enjoyed by one, it´s just a lot of rum!
I can´t say which one of these i like the most, they are all tasty and the Aku AKu Lapu packs a serious punch. The one here is the one I made for the challenge:
Aku Aku Lapu
1 oz lemon juice
1 oz unsweetened pineapple juice
1 oz grapefruit juice
1 oz orange juice
1 oz Falernum
1 oz gold rum (I used Lost Spirits 151 Cuban)
1 oz dark Jamaican rum (I used Blackwell)
1 oz Lemon Hart 151 Demerara rum or Hamilton 151 – I`m out of Lemon Hart and have no Hamilton 151 so I used Our Rums and Spirits 24 Year Demerara which is very woody and strong
16 oz crushed ice
Blend at high speed for about 20 seconds. Pour into large snifter or bowl and add more ice to fill. Traditional garnish is a gardenia, but I also added a thick orange peel and some fresh mint.
This one is from the Aku Aku restaurant in Las Vegas cirka 1960. In Intoxica it says the Aku Aku once fronted the Stardust hotel along with two massive moais or Easter Island (Rapa Nui) statues. The phrase Te pito o te henua has been said to be the original name of the island.
Aku Aku was the book title of Thor Heyedahl´s bestseller – an author i have enjoyed over the years. His theory on how those giant moais were moved gave name to the word aku aku:
Aku Aku – To move a tall, flat bottomed object (such as a bookshelf) by swiveling it alternatively on its corners in a “walking” fashion. [After the book by Thor Heyerdahl theorising the statues of Easter Island were moved in this fashion.] source: LangMaker.com. Aku Aku also has another meaning to the islanders: a spiritual guide.
Chief Lapu Lapu
3 oz orange juice
2 oz fresh-squeezed lemon juice
1 oz sugar syrup
1 oz passion fruit syrup
1 1/2 oz dark Jamaican rum
1 1/2 oz light Puerto Rican (or Virgin Islands) rum
Shake well with ice cubes in a large shaker and pour into a large snifter. Add more ice to fill.
A Pineapple Bowl is carried by two Tikis….
CHIEF LAPU LAPU!!
(In a gorgeous pineapple tiki mug by Scott Taylor, @tikipop on Instagram)
I find this one to be as tasty as the Aku Aku Lapu even though it`s not as strong….but there´s always room for a float if you wish….
Here`s another one, the Royal Hawaiian Lapu Lapu, the picture is from an old post. This recipe dates back to cirka the 40’s and 50’s from the former Royal Hawaiian and like many old tiki bars the Royal Hawaiian Lapu Lapu is a well guarded secret and this recipe I found on Tiki Central, not sure how authentic it is but it seems to be the closest you can possibly get unless it actually is the real original recipe.
Royal Hawaiian Lapu Lapu
Half fill a brandy snifter of shaved ice, or if you can`t make that, use a crushed ice as finely crushed as possible but it won`t be the same.
A tsp each of simple syrup orgeat and passionfruit syrup
2 oz of light rum.
A mixture of 60% pineapple juice and 40% orange juice, which should fill up the glass almost all the way to the top. Leave just enough room for the floater, at least 2 oz.
A floater of really dark rum, like Whalers.
Not part of the recipe but I also added 0.5 oz of fresh lime juice to it because I like the freshness you get from freshly squeezed lime.
Last weekend was the Fogcutter Challenge…..and this weekend we continued the boozy activity with the Jet Pilot Challenge! you were supposed to make a Jet Pilot or a variation of it and post up the picture on Instagram with the hashtag #jetpilotchallenge2015 and best picture wins a prize! you don`t even must make a drink yourself you can take a picture of a Jet Pilot in a bar too.
Follow @el_nova_1 on Instagram for updates and check the #jetpilotchallenge2015 for more boozylicious pics! there will most likely be more Jet Pilots posted there as I write and post this as well as the next challenge coming up being announced.
The Jet Pilot was one of the most copied drinks during the hey days of the tiki era, and the drink had many names – the drink was known as the Ace Pilot, Space Pilot and Astronaut…and at the Mai-Kai, it became the Jet Pilot created by Mai-Kai’s original mixologist, Mariano Licudine who before coming to Mai Kai to design their original tropical drink menu, worked for Donn Beach who btw was a decorated World War II veteran.
The Jet Pilot is a strong, spicy, rummy and intense drink which dates back to the Mai-Kai’s original 1956 menu and is based on Don the Beachcomber’s Test Pilot cirka 1941.
And Stephen Crane`s Jet Pilot from Jeff Berry`s “a must have…” – Total Tiki App!
And like I did in my last post about the Fogcutter Challenge, i`m posting up a few of the pics that were submitted, and let me tell you I had a lot of fun with this! not only do you get to imbibe some superlicious tiki drinks, you also learn something about each drink since you (hopefully) make a couple of different ones and so by doing that you try different rum combos and recipe tweaks and learn a lot about how flavors comes together.
It takes a lot of practise to get the tiki drinks right and things like this, different tiki drink challenges inspires you too experiment and learn….it`s fun and educational.
Also by looking at pictures and reading recipes of tiki drinks you learn something about what a tiki drink is and how it looks like, that for example, it´s not about adding as many ingredients as possible in a big mess where all the various flavors clash with each other or melt together into an undefined mess instead of being harmoniously layered…..
Tiki drinks are tropical and the roots of tiki drinks are in the Caribbean….that`s where most of the rums came from and some of the mixers, like the falernum and pimento dram, even though a lot of the tiki inspiration came from the South Seas.
And here are my three versions, they are all made from the same recipe the Stephen Crane version but they just contain different rum combos starting out the Jet Pilot night with a double drink in a huge goblet because I was thirsty….
Lost Pilot – made with Lost Spirits 151 Cuban Inspired and Polynesian Rums and Rum Nation Jamaica 8 year plus Wood`s 100 for the demerara flavor. Both the Lost Spirits and Wood`s are strong rums while the Rum Nation Jamaica 8 mellows the strong flavors out and keep them balanced adding “sweetness” to the drink, but not sweetness as in sugar sweetness….more like making it nice.
The next up were two drinks, yes both for me… 🙂 and I called them the Co-Pilots…they had slightly different rum combos in them. I decided to make two drinks (and yeah…after imbibing a strong double, don`t judge…) because I have these two ubercool pair (called The Royal Pair) of tiki mugs made by Wayne Hoareau, owner of Wild Thing Creations in Australia, maker of awesome tiki mugs and I wanted to feature this sweet pair together.
One has Rum Nation 8 and Coruba overproof, touch of Wood`s 100 demerara and then Rhum Barbancourt and that rum combo was nice, kinda mellow and not as strong as the double and maybe that was a good thing? because….
– The next had a strong wicked rum combo full of flavors, mostly in the blackstrap route….yes I´m there again…It had Blackwell Jamaican Rum, Rougaroux Fullmoon dark, Wood`s 100 and Cruzan Blackstrap float – and a generous one, just poured….
The last drink I made was….the PINEAPPLE Pilot!! flying pineapples all around!! with the cooolest pineapple Tiki mug on the planet!! made by Scott Taylor!! the pineapple was brimming full with Blackwell Rum, Lost Spirits 151 Cuban rum and Gunroom Navy Rum!
Tasty rum combo as well, the Blackwell rum and the GunRoom navy rum paired well together and the strength and slight fruity pineapple notes came from the ever so smooth but oh so deadly Lost Spirits 151 Cuban….
The Pineapple Pilot
So why not join in on the fun next weekend or whenever the next tiki drink challenge happens? head over to Instagram and follow @el_nova_1
A book entirely devoted to one of my favorite tiki drinks – the Zombie!!
For the first time ever (as far as i know) has an entire book been written about ONE tiki drink, the famous Zombie. That`s how much this drink fascinates…
Now the book does of course not contain only one Zombie recipe – it contains no less than 86 different recipes…..starting with my favorite the 1934 Zombie Punch – the original version. This was the one that started it all, as served at Don the Beachcomber’s famed Hollywood restaurant. This was the drink that made Don’s reputation and secured his place in cocktail history.
86 different Zombies? that could keep you busy and boozed out for a long time, especially seen to that the old saying “two at the most” was stated for a reason.
The author professor Cocktail about Jeff “Beachbum” Berry:
This book could not have been written without Jeff’s extraordinary efforts at resurrecting Don the Beachcomber’s Zombie. He truly is the Indiana Jones of Tiki Drink Archaeology.
PROFESSOR COCKTAIL’S ZOMBIE HORDE
Recipes for the World’s Most Lethal Drink – by David J. Montgomery aka Professor Cocktail
The book starts with a presentation of the Zombie which was the drink that launched a Tiki empire. Created in 1934 by a former bootlegger named Ernest Raymond Beaumont-Gantt – better known to the world as Don the Beachcomber – the Zombie was a revelation.
“I originated and have served this ‘thing’ since 1934…Anyone that says otherwise is a liar!” — Don the Beachcomber
A potent mix of different rums, fruit juices, and exotic spices, the Zombie was to become Don’s signature drink and, eventually, a key part of his success and that of his namesake restaurant.
Don’s genius was found in rum and the varying ways in which it could be combined with other ingredients. Not only was he the first bartender to invent Tiki drinks, he was among the first to use rum itself in a serious way.
Out of all of Don’s creations, the Zombie reigned supreme. It was the drink that everyone wanted to try. The book goes on telling us how reportedly the Zombie was invented – whether true or not – and goes on to telling us about how many years later our beloved Beachbum (Jeff Berry) managed to crack the code for Don the Beachcomber’s original Zombie.
And that`s why – thank you Jeff! – i have been able with many others, to enjoy this drink from it´s original recipe albeit with different rums than was used at the time.
After the introduction there´s a note about ingredients explaining what they are and where you can try to find them. The composition of the Zombie varied over the years depending on who was making it – but there are certain ingredients, however, that popped up most frequently and they are listed in the notes.
And then – on to the recipes, all 86 Zombies! and it`s not just the recipes, there´s stories, anecdotes and pictures – all written in an entertaining style.
Don Beach in Hawaii cirka 1950
In Zombie Horde, David J. Montgomery (aka Professor Cocktail) leads you on a journey through the history of the Zombie, starting with its humble beginnings in Hollywood, and following it as it evolved and spread over the decades.
Zombie Horde includes recipes from notable bartenders like Trader Vic, David Embury, Salvatore Calabrese, and Dale DeGroff, as well as the formulas for the Zombies served at famous Tiki joints like the Tonga Room in San Francisco, Frankie’s Tiki Room in Las Vegas, and the Luau Room in San Diego.
It also includes recent cocktails that were inspired by the Zombie, with offerings from Martin Cate (Smuggler’s Cove), Brian Miller (Death & Company), Allan Katz (Caña Rum Bar), Brian Dressel (Midnight Cowboy), and Audrey Saunders (Pegu Club).
I`d recommend this book to anyone who`s interested in tiki drinks and of course – the Zombie. With such a gold mine of Zombie recipes from the 1934 original Zombie Punch to Bar Agricole’s Cap Haitien Zombie you just can`t go wrong.
Otto’s Shrunken Head mugs
About the Author
David J. Montgomery mixes his love of history and alcohol into one potent concoction through his work at ProfessorCocktail.com He is also a nationally renowned book critic and commentator on writing and the publishing industry. Mr. Montgomery is an emeritus columnist for the Chicago Sun-Times and The Daily Beast, and has written for USA Today, The Washington Post, Philadelphia Inquirer, and other fine publications.
His short fiction has appeared both online and in print. A former Professor of History, he lives in the Washington, D.C. suburbs with his wife and two daughters.
The ebook will be available exclusively through Amazon (as well as various international versions of Amazon), and costs just $2.99 to download. There are no plans for a print edition at this time, although it’s possible that could change.
You don’t need a Kindle to read the book, though. You can also use the Kindle app that’s available for various platforms, including PC, Mac, various tablets (iPad, Android, etc.), and smartphones (iPhone, Android, etc.).
Obviously it has a lot of rum in it. So what’s not to like? Go get it!
And for your drinking pleasure, here´s two recipes:
The Undead Gentleman (2011 by Martin Cate)
As served at the high-end Tiki and rum bar located in San Francisco, CA.
Martin Cate’s Note: Simplified slightly and served on the stem, for the sophisticated savage.
In a cocktail shaker:
1/2 oz. Fresh Lime Juice
1/2 oz. Fresh Grapefruit Juice (white or pink)
1/2 oz. Falernum
1/2 oz. Cinnamon Syrup
1 oz. Lemon Hart 151 Rum
1 1/2 oz. Aged Jamaican Rum
1 dash Angostura bitters
Shake and fine strain into a chilled cocktail glass that has been rinsed with absinthe blanc. Garnish with a lime and grapefruit twist that have been twisted together.
And then i brought back my old Guyana Zombie which i made in 2009 for the TDN Zombie. It doesn`t contain more than two rums but one is overproof to give the drink that kick it needs. It`s not an authentic Zombie, more a drink that is Zombie inspired.
2 oz demerara rum
1 oz pineapple juice
1 oz honey-mix ( equal parts honey and water, dilute the honey in warm water)
1 tsp cream of coconut ( Lopez or Coco Real)
0.5 oz fresh lime
A decent float of 151 demerara.
Serve in goblet with crushed ice. Sprinkle demerara sugar on top.
Blend with crushed ice at high speed for 5 sek. Pour into goblet with more crushed ice. Garnish with sprinkled demerara sugar, lime wedge and brandied cherry.